INGREDIENTS
1 cup
Asparagus
1 cup
Carrots
1
Cilantro
2 tsp
Ginger
1
Lime, wedges
1/2 cup
Onion
3
Shallots
1 can
Thai kitchen organic coconut milk
2 tbsp
Thai kitchen red curry paste
2 tbsp
Coconut aminos or soy sauce
1 tbsp
Maple syrup
4 oz
Rice noodles
1
Of red pepper, half
1
Pepper
1/2 tsp
Pink gourmet himalayan salt
1 tbsp
Oil
1.5 tsp optional (for non-vegan) fish sauce